摘要
目的:龋齿严重影响人们的身心健康,特别是儿童发病率逐年上升。龋齿是目前人们比较关注的口腔疾病之一。大量研究表明,变异链球菌是形成龋齿的关键致病菌,筛选对变异链球菌具有抑菌活性的乳酸菌菌株,为预防和治疗龋齿提供新方向。方法:从贵州传统发酵食品中筛选菌株,研究其抑菌效果,并对该菌株进行耐酸和耐胆盐能力的分析。对筛选出的菌株进行16s rDNA序列同源性分析,鉴定其种属。结果:初筛10株乳酸菌对变异链球菌具有抑菌活性,其中MJ01抑菌活性最强。复筛后与LGG相比,MJ01、MJ02、SCZ01、SCZ03和PC015株菌对变异链球菌的抑菌活性显著强于LGG,其中菌株MJ01(存活率93.40%)、SCZ01(存活率97.74%)具有较强的耐酸能力;MJ01(存活率87.00%)、MJ02(存活率93.18%)、SCZ03(存活率82.71%)具有较强的耐胆盐能力。经鉴定,6株菌(SCZ02、SCZ01、KLST01、PC01、KLST02、MJ03)为植物乳杆菌,MJ02为戊糖乳酸杆菌,SCZ03为阿根廷乳酸杆菌,ZLJ01为类植物乳酸杆菌,MJ01为短乳杆菌。结论:筛选的4株(MJ01、MJ02、SCZ01和SCZ03)具有抑菌活性较强的乳酸菌株,为进一步开发利用功能性食品或微生态制剂提供理论基础。
Objective:Dental caries seriously affect people's physical and mental health,especially since the incidence of children is increasing year by year.Dental caries is one of the oral diseases that people pay more attention to at present.Many studies have shown that Streptococcus mutans is a key pathogen for the formation of dental caries.Screening lactic acid bacteria strains with antibacterial activity against Streptococcus mutans provides a new direction for preventing and treating dental caries.Methods:The strains were screened from traditional fermented foods in Guizhou,and their antibacterial effects were studied.The acid and bile salt tolerance of the strains were analyzed.The selected strains were subjected to 16s rDNA sequence homology analysis to identify their species.Results:Ten strains of lactic acid bacteria had antibacterial activity against Streptococcus mutans,among which MJ01 had the strongest antibacterial activity.After rescreening,compared with LGG,the antibacterial activity of MJ01,MJ02,SCZ01,SCZ03 and PC01 against Streptococcus mutans was significantly stronger than that of LGG.MJ01(survival rate 93.40%)and SCZ01(survival rate 97.74%)had strong acid resistance.MJ01(survival rate 87.00%),MJ02(survival rate 93.18%),and SCZ03(survival rate 82.71%)had strong bile salt tolerance.After identification,6 strains(SCZ02,SCZ01,KLST01,PC01,KLST02,MJ03)were identified as Lactobacillus plantarum,MJ02 was Lactobacillus pentosus,SCZ03 was Lactobacillus Argentina,ZLJ01 was Lactobacillus plantarum,MJ01 was Lactobacillus brevis.Conclusion:Four strains(MJ01,MJ02,SCZ01 and SCZ03)with strong antibacterial activity were screened,which provided a theoretical basis for further development and utilization of functional foods or microecological preparations.
作者
朱德全
刘艺
朱玉梅
董柏余
杨慧
ZHU Dequan;LIU Yi;ZHU Yumei;DONG Boyu;YANG Hui(Guizhou Minzu University,School of Chinese Ethnic Medicine,Guiyang 550025;Guizhou Minzu University,Key Laboratory of Development and Utilization of Medical Resources of Ethnic Minorities in Guizhou Province,Guiyang 550025)
出处
《中国食品学报》
北大核心
2025年第3期442-451,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(32260585)
贵州省中央引导地方科技发展资金项目。
关键词
乳酸菌
变异链球菌
抑制率
龋齿
生物膜
lactic acid bacteria
Streptococcus mutans
inhibition rate
caries
biofilms
